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Author Topic: Pork Belly Recipe Request  (Read 2726 times)

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cookingjnj

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Re: Pork Belly Recipe Request
« Reply #15 on: June 09, 2018, 07:40:11 PM »

Ralphie and team have inspired me.  Went out and picked up a 8# belly at Costco this afternoon.  Thinking I will cut it in half, freeze one half and make burnt ends with the other.  I have never made burnt ends with belly or brisket.  Thinking of using the technique from Malcolm Reed, he always has good stuff....thanks for posting leppolite.  Will post my progress on a separate thread tomorrow.  Sorry, did not mean to hijack this thread, just excited to try something new for me.
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Bentley

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Re: Pork Belly Recipe Request
« Reply #16 on: June 09, 2018, 07:43:15 PM »

Someday this site will be as good as Malcoms...
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triplebq

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Re: Pork Belly Recipe Request
« Reply #17 on: June 09, 2018, 08:34:27 PM »

What do most people do on a average...Remove or leave it on...

I remove the skin when I do Bacon Bites.
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migraine8626

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Re: Pork Belly Recipe Request
« Reply #18 on: June 09, 2018, 08:40:08 PM »

Thanks all for the help...I just ordered a 8 to 10 lb. belly from my local butcher shop...A little pricey maybe...$3.79 lb...This is my first run on belly so again thanks for all the help...
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reubenray

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Re: Pork Belly Recipe Request
« Reply #19 on: June 09, 2018, 09:14:12 PM »

Ralphie and team have inspired me.  Went out and picked up a 8# belly at Costco this afternoon.  Thinking I will cut it in half, freeze one half and make burnt ends with the other.  I have never made burnt ends with belly or brisket.  Thinking of using the technique from Malcolm Reed, he always has good stuff....thanks for posting leppolite.  Will post my progress on a separate thread tomorrow.  Sorry, did not mean to hijack this thread, just excited to try something new for me.


I have a lot of his recipes saved.
« Last Edit: July 29, 2022, 12:13:43 PM by Bentley »
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pmillen

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Re: Pork Belly Recipe Request
« Reply #20 on: June 11, 2018, 06:13:47 PM »

Is it best to take the rind off before curing...Can you do anything with the rind...Or is just a throwaway...

If you fry it isn't it cracklins?  I've not eaten them but I recall packaged bar food called Piggy Puffs that I think are similar.
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Paul

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Bentley

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Re: Pork Belly Recipe Request
« Reply #21 on: June 12, 2018, 04:45:12 PM »

An intriguing question.  I know the Aussies love their crackling on their pork roasts.  Below is and example of a few from the Smoke, Fire and Food forum.  Is Chicharonnes, Cracklins, and Pork Rinds the same?

The experience I have had with all 3 say no.  Let me explain, cook pork butt with no trim, fat down whole 13 hours, the hard as thin jerky fat that is left is crackling for me.  Chicharones I had in Tijuana were always thick, and had a touch of meat at the end, much thicker and denser then any pork rind I have ever had.  Pork rinds, the favorite of the 3 for me, the perfect blend of potato chip and Frito!

You alls experience?

Is it best to take the rind off before curing...

If you fry it isn't it cracklins?


Photo by Gobberwart


Photo by 12 x 7
« Last Edit: June 12, 2018, 04:51:34 PM by Bentley »
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Ralphie

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Re: Pork Belly Recipe Request
« Reply #22 on: June 13, 2018, 11:38:44 AM »

My only experience is just eating rinds out of the bag.  But those pics you posted have me rethinking how to cook a pork roast. 
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pmillen

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Re: Pork Belly Recipe Request
« Reply #23 on: June 13, 2018, 11:52:06 AM »

My only experience is just eating rinds out of the bag.

Yep.  Those are the packaged bar food I was writing about.  The brand name then was Piggy Puffs but now Piggy Puffs are dog chews.  My Portuguese nephew says that we should look for Chicharrón recipes.
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Paul

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Ralphie

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Re: Pork Belly Recipe Request
« Reply #24 on: June 13, 2018, 02:10:19 PM »

I think I'm going to attempt a pork belly this weekend (with an outside chance of spatchcocked chicken).  I've seen various recipes for pork belly burnt ends and similar preparations.  I'm leaning in that direction but I'm trying to figure out a way to create tender, succulent, melt-in-your-mouth chunks, yet with a crispy exterior. 

Any suggestions on how to achieve this?  Smoking it on my pellet grill is a must in this process.  Then what?
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Bentley

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Re: Pork Belly Recipe Request
« Reply #25 on: June 13, 2018, 02:21:21 PM »

Sounds like you want Carnitas!  Can it be achieved using just a pit without oil...no.

I'm leaning in that direction but I'm trying to figure out a way to create tender, succulent, melt-in-your-mouth chunks, yet with a crispy exterior. 

Any suggestions on how to achieve this?  Smoking it on my pellet grill is a must in this process.  Then what?

« Last Edit: June 13, 2018, 02:23:20 PM by Bentley »
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Ralphie

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Re: Pork Belly Recipe Request
« Reply #26 on: June 13, 2018, 02:59:10 PM »

Thanks!  I just looked up a few carnitas techniques.  Broil, pan fry, or deep fry would work, however I will probably just crank the pit temp and roast.
I was thinking of keeping the pork savory and going the taco route.  Maybe with pickled red onion, sweetened grilled pineapple, and a spoonful of green tomatillo salsa.   
I'll also take a decent portion and go the traditional BBQ rub/sauce burnt end route just so I know what it's like.
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bregent

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Re: Pork Belly Recipe Request
« Reply #27 on: June 13, 2018, 02:59:27 PM »

Sounds like you want Carnitas!  Can it be achieved using just a pit without oil...no.

I'm leaning in that direction but I'm trying to figure out a way to create tender, succulent, melt-in-your-mouth chunks, yet with a crispy exterior. 

Any suggestions on how to achieve this?  Smoking it on my pellet grill is a must in this process.  Then what?



True. But while traditional Carnitas is deep fried, I've made this recipe and variations of it several times and it turned out great - crispy and tender. I've used both pork shoulder and belly. The pork fries in its own rendered fat.


Ingredients
2½ lbs skinless pork belly, cut into 1½ inch cubes
2 cups either orange or pineapple juice
2 tbl garlic powder
1½ tsp ground cinnamon
1½ tbl ground cumin
4 dried bay leaves
2 tbl dried oregano leaves
1 tbl sea salt (reduce or omit if using stock with salt in it)
2 cups unsalted chicken or pork broth

Instructions
In a container or large freezer bag, combine the orange juice / pineapple juice, garlic powder, cinnamon, ground cumin, bay leaves, oregano and sea salt (if using). Add the pork belly and refrigerate while it marinates, for at least 1 hour and up to overnight.
Remove the pork belly from the fridge an hour before cooking.

Preheat the oven to 350 F. Tip the marinade into a large dutch oven and spread the pork belly pieces in a single layer in the pan. Pour over your stock. Cook for 2 hours with a lid on.

After 2 hours, remove the lid and cook the pork belly for another hour. This will cook off the remaining liquid and finish rendering the pork fat.

Remove the pork belly from the oven. Transfer the pork pieces to a large flat bottomed skillet. Spoon off as much of the fat as you can from the dutch oven and add it to the skillet with the pork belly pieces. Avoid any solids from the bottom of the pan as these will burn!

Over a medium heat, continue to cook the pork belly in its own rendered fat. The pan should be bubbling but not spitting. Flip the pork belly pieces so that they brown evenly on all sides. This should take about 30 minutes.

When all sides are brown and crispy, remove the pork belly from the pan and drain on some paper towel. Shred the meat with two forks and enjoy!
 
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Bentley

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Re: Pork Belly Recipe Request
« Reply #28 on: June 13, 2018, 04:51:42 PM »

I guess traditional depends on where it is cooked.  Your above recipe is very close to the way it is done in the restaurant in Tijuana where we use to have it, over by the TJ Country Club.  A few variations, but pretty close.  They fried in lard, and in copper pots after the marinating and brasing.  I guess the only difference is they always used shoulder.
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